Biscoff Cookie Butter Cookies Recipe
Introduction
These Biscoff Cookie Butter Cookies offer a delightful twist on classic cookies by incorporating creamy Biscoff spread for a rich, caramelized flavor. Topped with colorful M&M’s, they’re a fun and irresistible treat perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup Biscoff Spread
- 1 1/2 cups M&M’s (reserve some for the tops)
Instructions
- Step 1: Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Step 2: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Step 3: Using a mixer, beat the butter and both sugars on medium speed for 1-2 minutes until fully combined and creamy.
- Step 4: Add the egg and vanilla extract, beating until combined. Then mix in the Biscoff cookie butter for another 30 seconds to 1 minute.
- Step 5: Gradually add the flour mixture to the wet ingredients and beat until just combined. Gently stir in most of the M&M’s, reserving some for topping.
- Step 6: Scoop large rounded spoonfuls of dough onto the prepared pan, spacing them about 2 inches apart. Slightly press down the cookie balls to keep them thick.
- Step 7: Bake for 12-14 minutes or until the edges turn golden. The centers may look slightly gooey, which is ideal to avoid overbaking.
- Step 8: Remove from the oven, press reserved M&M’s gently on top, then transfer cookies to a wire rack to cool for about 10 minutes before serving.
Tips & Variations
- For extra chewiness, chill the dough for 30 minutes before baking.
- Substitute M&M’s with chopped pecans or white chocolate chips for a different flavor.
- If you prefer a stronger Biscoff taste, swirl an additional tablespoon of Biscoff spread on top before baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. They can also be frozen for up to 2 months; thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Yes, crunchy Biscoff spread will add a bit of texture and extra crunch, enhancing the cookie experience.
What can I substitute for M&M’s if I don’t have any?
You can use chocolate chips, chopped nuts, or even dried fruit as a tasty alternative to M&M’s in this recipe.
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Biscoff Cookie Butter Cookies Recipe
- Total Time: 27-29 minutes
- Yield: About 24 cookies 1x
Description
Delight in the rich, spiced flavor of Biscoff Cookie Butter Cookies, perfectly soft and chewy with a crispy edge. These cookies blend the unique caramelized flavor of Biscoff spread with colorful M&M’s for a fun twist on a classic treat. Ideal for cookie lovers looking for something special and easy to bake.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Biscoff Spread (cookie butter)
Add-ins
- 1 1/2 cups M&M’s, some reserved for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a mixer, blend the room temperature unsalted butter, granulated sugar, and light brown sugar on medium speed for 1 to 2 minutes until the mixture is smooth and fully combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well incorporated. Then mix in the Biscoff cookie butter spread for an additional 30 seconds to 1 minute until the mixture is creamy and smooth.
- Combine with Dry Ingredients: Gradually add the dry flour mixture to the wet components, mixing until just combined to avoid overworking the dough. Fold in the M&M’s gently, reserving some to press on top of the cookies before baking.
- Form Cookies: Using a cookie scoop or large spoon, scoop large rounded spoonfuls of dough onto the prepared baking sheet spaced about 2 inches apart. Slightly press down the cookie balls to keep them thick but allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges turn golden brown. The centers may remain slightly gooey which is ideal for a soft texture as cookies continue to firm up after baking.
- Cool and Serve: Remove cookies from the oven and transfer them to a wire rack. Allow cooling for at least 10 minutes before serving to let the cookies set properly.
Notes
- Do not overbake cookies to keep them soft and chewy; edges should be golden, centers slightly soft.
- Room temperature butter ensures better creaminess and cookie texture.
- M&M’s can be substituted or combined with other add-ins like chopped nuts or chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For thicker cookies, chill the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookie butter cookies, soft cookies, chewy cookies, M&M cookie recipe, easy cookie recipe, baking cookies
